This study aimed at investigating the antifungalactivity of sourdoughfermented (Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5) wheatgerm (SFWG). Preliminarily, methanol and water/salt-soluble extracts from SFWG were assayed by agar diffusion towards Penicillium roqueforti DPPMAF1. As shown by hyphal radial growth rate, the water/salt-soluble extract showed the inhibition of various fungi isolated from bakeries. The antifungalactivity was attributed to a mixture of organic acids and peptides which were synthesized during fermentation. Formic (24.7 mM) acid showed the highest antifungalactivity. Four peptides, having similarities with well known antifungal sequences, were identified and chemically synthesized. The minimal inhibitory concentration was 2.5–15.2 mg/ml. Slices of bread made by addition of 4% (wt/wt) of freeze dried SFWG were packed in polyethylene bags and stored at room temperature. Slices did not show contamination by fungi until at least 28 days of storage and behaved as the calcium propionate (0.3%, wt/wt).

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making / Rizzello, Cg; Cassone, A; Coda, R; Gobbetti, M. - 127:(2011), pp. 952-959. [10.1016/j.foodchem.2011.01.063]

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

RIZZELLO CG;
2011

Abstract

This study aimed at investigating the antifungalactivity of sourdoughfermented (Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5) wheatgerm (SFWG). Preliminarily, methanol and water/salt-soluble extracts from SFWG were assayed by agar diffusion towards Penicillium roqueforti DPPMAF1. As shown by hyphal radial growth rate, the water/salt-soluble extract showed the inhibition of various fungi isolated from bakeries. The antifungalactivity was attributed to a mixture of organic acids and peptides which were synthesized during fermentation. Formic (24.7 mM) acid showed the highest antifungalactivity. Four peptides, having similarities with well known antifungal sequences, were identified and chemically synthesized. The minimal inhibitory concentration was 2.5–15.2 mg/ml. Slices of bread made by addition of 4% (wt/wt) of freeze dried SFWG were packed in polyethylene bags and stored at room temperature. Slices did not show contamination by fungi until at least 28 days of storage and behaved as the calcium propionate (0.3%, wt/wt).
2011
01 Pubblicazione su rivista::01a Articolo in rivista
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making / Rizzello, Cg; Cassone, A; Coda, R; Gobbetti, M. - 127:(2011), pp. 952-959. [10.1016/j.foodchem.2011.01.063]
File allegati a questo prodotto
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1459182
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 168
  • ???jsp.display-item.citation.isi??? 138
social impact